BASIL TOMATO PIE

Yield: 8 appetizer servings or 4 main-dish servings

This is a very savory, delicious pie with a superb combination of tomatoes and basil mixed with cream cheese in a flaky crust. This basil, tomato pie is a perfect appetizer. It is also an impressive dinner entree. It’s a delightful pie with bright summer flavors that everyone will love!

INGREDIENTS

4 cloves garlic (I use less)

1 folded refrigerated unbaked pie crust or homemade 9” crust

5 Roma tomatoes or 4 medium tomatoes

1 c. loosely packed fresh basil leaves

1/4 c. grated Parmesan cheese

1/2 c. mayonnaise or salad dressing

1-1/2 c. shredded mozzarella cheese (6 oz.)

Fresh basil leaves (for garnish)

1/8 tsp ground white pepper

How to make Basil Tomato Pie

Step 1: Following the package directions, unroll the pie crust and lay it in a 9-inch quiche dish or glass pie plate. Using your fingers or a fork, flute the pie crust all around the edges.

Step 2: Using a double-thick foil, line the shell. To prevent the crust from sinking into the pie plate, use pie weights (or dried beans or peas). Place in the oven and bake for about 8 minutes at 450 degrees. Uncover and resume baking for another 4 to 5 minutes or until set and dry. Then, take the pie crust out of the oven and adjust the oven temperature to 375 degrees F.

Step 3: On top of the pie crust, sprinkle half a cup of mozzarella cheese. Place the pie crust on a wire rack to cool a little.

Step 4: Meanwhile, slice the tomatoes into wedges and let them drain on paper towels. On top of the pie shell, arrange the tomato wedges.

Step 5: Place the basil and garlic in a food processor bowl. Pulse until coarsely chopped and sprinkle this over the tomatoes.

Step 6: Mix the rest of the mozzarella cheese, mayonnaise, Parmesan cheese, and pepper in a medium mixing bowl until well blended. Spoon this over the basil mixture, evenly spreading to cover the top. Place in the oven and bake for about 35 to 40 minutes or until the top is golden and bubbly. Remove from the oven when done and serve the pie warm, garnished with extra basil leaves if desired. Enjoy!

Notes:

You can substitute mozzarella cheese with Cheddar, Monterey Jack, or Gruyere.

To make this in advance, start by pre-baking the pastry crust. Then, tent and allow it to stand for up to 2 hours at room temperature. In the meantime, slice and drain the tomatoes. Allow the tomatoes to stand for up to 2 hours at room temperature. Prep the cheese-mayo mixture. Cover the pie and chill for up to 2 hours.

Sourse- misscooker.com